Undercounter Refrigerators & Freezers
Which size is right?
Choose by width (door/drawer count) and whether it doubles as an equipment base:
| 27″–36″ undercounter | 1 door — a single station's backup cold storage. |
| 48″–60″ undercounter | 2–3 doors under a long work surface. |
| Chef base | Drawers of refrigeration under the cook line, doubling as the equipment stand for a griddle or charbroiler. |
Health-department & code relevance
Commercial refrigeration must hold TCS food at ≤41°F (freezers hold product frozen). NSF/ANSI 7 covers the cabinet; a residential undercounter fridge will fail an inspection. A chef base additionally has to keep product cold while a hot griddle or range sits on top of it — buy one rated for that duty.
Common questions
What is a chef base?
A heavy-duty refrigerated base with drawers that sits under your griddle, charbroiler, or range — it holds cold product right at the cook's hands and doubles as the equipment stand, saving floor space. Make sure it's rated to stay cold under a hot top.
Undercounter vs worktop refrigerator?
An undercounter unit gives you a low profile under an existing counter; a worktop model has a reinforced stainless top you prep on directly. Pick worktop if you want the lid to be a work surface.
Related categories
Where to buy
These are sold through independent dealers — we don't sell equipment.
Find dealers near you